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Carb Smart Southwest Beef and Veggie Bowls
Under 50g of Carbs
Carb Smart Southwest Beef and Veggie Bowls

with DIY Pickled Jalapeños

8 min
Difficulty: 2/3
American

This low-starch supper is supercharged with flavour. Zippy DIY pickled jalapeños add punch to every bite. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Cauliflower • Ground beef • Yellow potato • Green pepper • Red onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Jalapeno pepper • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).

Allergens

Triticale
Sulphites
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Measuring Cups

Tags

Under 50g of Carbs
Ingredients
Ground Beef

Ground Beef

250 g

Cauliflower

Cauliflower

285 g

Yellow Potato

Yellow Potato

250 g

Red Onion

Red Onion

1 unit(s)

Green Bell Pepper

Green Bell Pepper

1 unit(s)

Southwest Spice Blend

Southwest Spice Blend

1 tbsp

Jalapeño

Jalapeño

1 unit(s)

Chipotle Sauce

Chipotle Sauce

2 tbsp

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.25 cup

White Wine Vinegar

White Wine Vinegar

1 tbsp

Tex-Mex Paste

Tex-Mex Paste

1 tbsp

Sour Cream

Sour Cream

1 unit(s)

Pepper

Pepper

0.063 tsp

Salt

Salt

0.125 tsp

Oil

Oil

1.5 tbsp

Preparation
1
Prep

  • Peel yellow potato, then quarter lengthwise. Cut into 1/4-inch quarter-moons.
  • Cut cauliflower into bite-sized pieces.
  • Core, then cut pepper into 1-inch pieces.

2
Season veggies

  • Add yellow potatoes, peppers, Southwest Spice Blend and 1/2 tbsp (1 tbsp) oil to one side of a parchment-lined baking sheet.
  • Season with salt and pepper, then toss to combine.
  • Add cauliflower and 1/2 tbsp (1 tbsp) oil to the other side of the baking sheet.
  • Season with salt and pepper, then toss to combine. (NOTE: For 4 ppl, use 2 baking sheets, separating cauliflower to its own sheet and using 1 tbsp oil per sheet.)

3
Roast veggies and finish remaining prep

  • Roast in the middle of the oven until veggies are tender and golden-brown, 20-24 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
  • Meanwhile, peel, then cut onion into 1/4-inch pieces.
  • Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)

4
Pickle jalapeños

  • Add vinegar, 1 tbsp (2 tbsp) water and a pinch of salt to a small microwavable bowl. (NOTE: This is your pickling liquid.)
  • Microwave in 15-sec increments, stirring between each, until salt dissolves.
  • Add jalapeños, then stir to combine.

5
Cook beef mixture

  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and onions.
  • Cook, breaking up beef into smaller pieces, until onions are tender and no pink remains in beef, 4-5 min.**
  • Drain and discard excess fat.
  • Add Tex-Mex paste and 1/3 cup (1/2 cup) water. Bring to a simmer.
  • Once simmering, reduce heat to medium.
  • Cook until sauce reduces slightly, 2-4 min. Remove from heat, then cover to keep warm.

6
Finish and serve

  • Divide roasted veggies between bowls.
  • Top with beef mixture.
  • Dollop with sour cream, then drizzle with chipotle sauce and sprinkle cheese over top.
  • Top each bowl with pickled jalapeños. (TIP: Any leftover pickled jalapeños and pickling liquid can be saved and refrigerated for up to 3 days.)

Nutrition per serving

680

kcal

Calories

40

g

Fat

14

g

Saturated Fat

49

g

Carbohydrate

14

g

Sugar

9

g

Dietary Fiber

36

g

Protein

100

mg

Cholesterol

960

mg

Sodium

1

g

Trans Fat

1700

mg

Potassium

225

mg

Calcium

5.5

mg

Iron

with DIY Pickled Jalapeños

8 min 2/3
Under 50g of Carbs
8 min 2/3
Veggie
Spicy
Under 50g of Carbs

with DIY Pickled Jalapeños

8 min 2/3
Very High Fibre
Veggie
Spicy

with DIY Pickled Jalapeños

8 min 2/3
Very High Fibre
Spicy
High Protein
Under 50g of Carbs

with DIY Pickled Jalapeños

8 min 2/3
Very High Fibre
Spicy
High Protein
Under 50g of Carbs
Under 650 Calories

with DIY Pickled Jalapeños

8 min 2/3
Under 50g of Carbs
8 min 2/3
Under 50g of Carbs

with DIY Pickled Jalapeños

8 min 2/3
Spicy
High Protein
Under 50g of Carbs

with DIY Pickled Jalapeños

8 min 2/3
Very High Fibre
Spicy
High Protein
Under 50g of Carbs
8 min 2/3
Veggie
Under 50g of Carbs

with DIY Pickled Jalapeños

8 min 2/3
Under 50g of Carbs

with DIY Pickled Jalapeños

8 min 2/3
Under 50g of Carbs

with DIY Pickled Jalapeños

8 min 2/3
Under 50g of Carbs
2/3
Under 50g of Carbs
New
Carb Smart Southwest Beyond Meat® and Veggie Bowls
Beyond Meat®
8 min 2/3
Under 50g of Carbs

with DIY Pickled Jalapeños

8 min 2/3
Spicy
Under 50g of Carbs

with DIY Pickled Jalapeños

8 min 2/3
Very High Fibre
Spicy
High Protein
Under 50g of Carbs

with DIY Pickled Jalapeños

8 min 2/3
Under 50g of Carbs

with DIY Pickled Jalapeños

8 min 2/3
Very High Fibre
Spicy
High Protein
Under 50g of Carbs

with DIY Pickled Jalapeños

8 min 2/3
Under 50g of Carbs

with DIY Pickled Jalapeños

8 min 2/3
Very High Fibre
Spicy
High Protein
Under 50g of Carbs
Under 650 Calories

with DIY Pickled Jalapeños

8 min 2/3
Spicy
High Protein
Under 50g of Carbs
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